Seems like a go too combo, I've used brown sugar before, but never the pineapple. Thanks Butters

I've yet to cure & smoke my own ham, but there in one from the store that we think is rather good. It's fully cooked and the name is (Cooks Ham) and only needs reheating. But I would to flavor it up just a bit. Right (Wednesday) I opened it up and scored the fat and skin, then poked whole cloves wit...

Yeah my first smoke with bacon I was concerned about the very like smoke color the meat was taking on, and I remember you BobK telling with cold smoking, your smoking for flavor and not color. Now that smoke turn out super great and I could have giving the bacon a third day to enhance the flavor wit...

Hmm, looks like some difficult meat items for me to obtain.

Butters wrote:
[/quote]I can't speak Polish but my tastebuds do.

You telling the truth Butters!

Question I have is, how much does the salt really penetrate into the fat. IMHO- I wouldn't think much would get in and would just wash off the surface. . I was wondering the same, I'm still going to venture out and check ethnic store, but if I strike out, I'd have to check with the pig farms up thi...

I hope we can get a good translation on that recipe?

Ok I did a another stupid thing, instead of sticking with the first successful attempt. The first time in the box, I use one (1) A-Maze-N smoker tray, everything was great. This time I wanted a bit more smoky flavor and used two (2) trays and lit both at each end, giving me 4 times the smoke. Bad ba...

Thanks BobK I had a feeling that was the case, and thanks for the tip on ethnic stores. I did pickup a 4lb slab of the salted since I was down there, it has the skin on. I will use it for just a couple of recipes I has, nothing to do with Sausage or the alike, but if anyone one has something differe...

So, I was thinking on going down to Arthur Ave, to see the guys at that sausage shop, but sorry changed my mind and did some shopping at Restaurant Depot instead, sorry. Anyway, looking for Back Fat for sausage, and they had Back Fat in 4 to 5Lbs slabs, only thing is it said, "Salted" Back fat. Is t...

Eanna, those do look great, I've never seen done in natural casing, very interesting.

Great job on the head cheese, I haven't had maybe 15 years, now I wanting some and trying that recipe sounds like fun.
A little extra note: that whole plate of fine foods, is what pushed me over the edge, love it!

Well I'm 9 1/2 hrs into todays smoke and the box smoker is still going with the A-Maze-N smoker tray, in fact I just took my first peek after starting yesterday, bacon looks great and the pellet tray is only half used. This thing can go for another 8 hours for sure. Anyway, just an update, if anyone...

Excellent, I like it, and the price is not too bad. I think this might be the meter for me.
Thank you

Great, I kept in the smoker and just got the smoke going again.

Yeah I would think hanging in the smoker is a good thing, as it hangs, yes it's drying, but also picking up all those nice smoker aromas and other properties.

StefanS Is this the one?

https://www.amazon.com/Milwaukee-MW102- ... e+ph+meter